My advance copy of Make it Paleo II arrived and oh baby… it’s soooo good. This recipe (which they said I could share!) is for all you guys that have been asking me what to do with sardines 🙂 I still can’t get #SpunkyGinger to eat them any other way than straight from the can, but the rest of us were crazy about this pasta dish—it tasted like Mom’s tuna casserole!!! The original recipe calls for lobster, which would be amazing I’m sure. Otherwise, I didn’t change a thing!

It’s also worth mentioning, this pasta dish was really fast and easy to make. Who doesn’t love that?!

I also made drumsticks with Tandoori, Adobo, Greek, and Rib spice blends from Make it Paleo II. To keep the pan from scorching I poured about half an inch of stock into the baking dishes. I baked them at 400F for about 50 minutes. Whatever you do, don’t discard the reduced liquids—pour it over the drumsticks!!! YUM. These are so good, they were gone in seconds!

xoxox

♥, Kelly

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Lobster Fettuccine Alfredo

[for my photo above I substituted the lobster with sardines]

Ingredients

2 Tbsp ghee
2 cloves garlic, smashed with the side of a knife and minced
2 tsp finely diced shallot
1/2 tsp sea salt
5 grinds black pepper
1 cup coconut cream
1/4 cup chicken stock
1 tsp nutritional yeast
four 2oz lobster tails, steamed [I substituted 7.5 oz sardines]
1 (12-oz) package Cappello’s grain-free fettuccine or 2 large zucchini, spiral-sliced
1/2 cup quartered cherry tomatoes
1 Tbsp chopped fresh parsley

Directions

Heat the ghee in a small sauced pan over medium heat. Add the garlic and shallot and sauté until translucent and fragrant, about 2 minutes. Turn the heat down to medium-low and season with the pepper. Add the coconut cream and whisk until smooth.

Add the stock and nutritional yeast to the pot and continue to whisk until completely combined. Reduce the heal to low and allow the sauce to gently simmer while you prepare the rest of the dish, stirring every so often. The sauce is finished when it coats the back of spoon, about 30 to 40 minutes.

[I used sardines instead of lobster] Place the lobster tails in a steamer basket set over a pot of boiling water and steam for 8–10 minutes, or until the shells are bright red and the meat is opaque. Remove the cooked lobster tails from the pot and allow to cool.

While the lobster tails are steaming and cooling, prepare the noodles. If using Cappellos noodles, prepare according to the instructions on the packaging. If using spiral-sliced zucchini, steam the noodles until just tender, about 13-15 minutes.

Remove the lobster meat from the shells and rinse the meat under cold water to be sure it is free of any shell pieces. Chop the meat into bite-sized chunks and add it to the Alfredo sauce along with the tomatoes and parsley. Stir to combine evenly with the sauce. Plate the noodles, top with the sardine alfredo, and serve.